Cookery Workshop - Chutneys and Jams

Course intent

Discover the age-old practice of fermentation with raw food chef Lynn Parry-Jones.

What will we cover?

Consuming raw foods increases the diversity of your gut bacteria and boosts your immune system. During this 2.5-hour workshop we will be using top quality easily obtained ingredients and equipment. The workshop will be bursting with hands on preparation and suggestions for many mouth-watering ingredient combinations to ensure you get creative in your own kitchens.

You will prepare:

• Sweet Red Pepper chutney
• Beetroot & Horseradish Chutney
• Grape Jam
• Blueberry & Chia Jam

You need 8 x 300/350ml glass screw or flip top jars. Washed and dried pre-used jars are fine

Who is this course for? Is there anything I need to know before joining?

This workshop is suitable for all abilities. You will be required to meet specific hygiene and safety requirements, including frequent handwashing, and cleaning your own workstation and equipment during the workshop. This workshop is taught in English

What do I need to bring to the first class? Will there be any extra costs?

You will be emailed a workbook at least a week before the workshop which will outline all information. All herbs and spices are supplied by the tutor. Please wear clothes/footwear suitable for a kitchen.

What can I do when I finish the course?

If you enjoyed this workshop, please book onto another. Website has a range of workshops

Additional information

You will need to complete the allergy & dietary needs form. This is important information for our tutor to be able to plan safely.

We welcome learners with additional needs and disabilities. When you enrol, please let us know if you would like to discuss your needs.

Surrey Adult Learning values and supports equality & diversity by always promoting fairness & respect.

How to enrol

Our courses are for adult learners aged 19 or over. If you are under 19, please call 0300 200 1044.

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